This dish puts other healthy leftover turkey recipes to shame. Chef Hugh Acheson puts his unique spin on gumbo by mixing untraditional spices like allspice and coriander with must-have thyme and filé powder. Also called gumbo filé, filé powder is the finely ground leaves of the sassafras tree; look for it in well-stocked supermarkets or online. Serve the gumbo over rice and don't forget to pass the hot sauce.

Source: EatingWell Magazine, November 2019


Recipe Summary test

50 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Bring stock to a simmer in a large pot; keep warm. Combine allspice, cinnamon, coriander, paprika, cayenne and pepper in a small bowl.

  • Meanwhile, heat oil in a large cast-iron skillet over medium-high heat. Whisk in flour and season with a pinch of salt. Cook, stirring often with a wooden spoon, until the roux is very brown, 2 to 4 minutes. Add celery, onion, bell pepper and poblano; cook, stirring occasionally, for 3 minutes. Add garlic; cook, stirring, for 1 minute. Add the spice mixture; cook, stirring, for 1 minute.

  • Whisk the roux and vegetables into the hot broth until combined. Add tomatoes, turkey, sausage, okra, thyme, bay leaves, filé powder, Worcestershire and the remaining 1/4 teaspoon salt. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, for 30 minutes.


To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

1 cup
232 calories; protein 19.5g; carbohydrates 11.9g; dietary fiber 2.3g; sugars 3.3g; fat 10.9g; saturated fat 2.1g; cholesterol 56mg; vitamin a iu 878.9IU; vitamin c 28.8mg; folate 37.1mcg; calcium 39.6mg; iron 1.1mg; magnesium 26.1mg; potassium 354.8mg; sodium 359.4mg.

2 lean protein, 1 1/2 fat, 1 vegetable, 1/2 high-fat protein